Strawberry Cupcakes with Chocolate Ganache
August 19, 2011 4 Comments
A few weeks ago, Bakerella posted about all of her travels to various cupcakeries and bakeries around the country. Of course, L. A. is all about Sprinkles Cupcakes, arguably the cupcakery that started the craze. With the demands of my internship and my part-time job, I haven’t been to Sprinkles in a long while. When the opportunity to bake for a collegue’s last couple of days in the department came up, I was glad to have Candace Nelson’s strawberry cupcake recipe on hand.
Though the cupcakes lack the signature strawberry frosting, I think chocolate ganache is a more refined, bold topping. Since I was transporting my creations via public transportation, I also did not want to risk any frosting mishaps.
Start off with some summer strawberries. Wash, hull, and run through the food processor.
Mix together strawberry mash with milk and vanilla. In another bowl, sift or whisk all the dry ingredients together.
Cream room temperature butter and sugar together in a mixer. (Eeek, terrible lighting!)
After adding eggs/egg whites, incorporate the dry ingredients.
And finally, the divine, but sort of gross-looking mixture of strawberry, vanilla, and milk. See, it’s looking better already!
I love when you get bits of strawberries in every bite, like in real strawberry ice cream.
The recipe makes 12 perfect cupcakes. Though some reviews online insisted that they came out grey, mine did not turn out that way. I kind of liked the subtle pink tones.
A dark chocolate ganache shell on the outside, sweet and soft strawberry cake on the inside.
This was my first time making chocolate ganache. Admittedly, I burned it on the first attempt (an unfortunate waste of awesome chocolate) the second attempt was luxurious and thick.
Sprinkles’ Strawberry Cupcakes (via Oprah)
- 2/3 cup freshstrawberries
- 1 1/2 cups all-purpose flour , sifted
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/4 cup whole milk , room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg , room temperature
- 2 large egg whites , room temperature
Bake at 350 degrees Fahrenheit for 22-25 minutes.